Morello Cherry Almond Slice
Make tasty sweet pastry and follow our step-by-step guide to making perfect frangipane with our Renshaw Macaroona to create this delicious Morello Cherry Almond Slice.
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Uploaded by Cameron Collings
Baking ingredients
- 1.3 kg Plain Flour (Sweet Pastry)
- 200 g Corn Flour (Sweet Pastry)
- 500 g Caster Sugar (Sweet Pastry)
- 1 kg Butter (Sweet Pastry)
- 125 g Whole Egg (Sweet Pastry)
- 1 kg Butter (Frangipane)
- 1.3 kg Renshaw Macaroona (Frangipane)
- 1 kg Egg (Frangipane)
- 600 g Caster Sugar (Frangipane)
- 300 g Flour (Frangipane)
- 400 g Ground Almonds (Frangipane)
Decorating ingredients
- 650 g Morello Cherry Jam
- 1.5 kg Fondant Icing
Renshaw products used
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Instructions
Making the Sweet Pastry:
Step 1
Beat butter and caster sugar until light in texture.
Step 2
Add one third of the egg and beat in.
Step 3
Sieve plain and corn flour together.
Step 4
Add the flour to the butter and sugar and mix on low speed to form a crumb.
Step 5
Stream the rest of egg into the crumb and mix on slow speed till pastry leaves sides of bowl being careful not to over mix.
Making the Frangipane:
Step 6
Cream together butter, sugar and Renshaw Macaroona.
Step 7
Sieve together the almonds and plain flour a separate bowl.
Step 8
Stream in the egg over 3 portions and add a small amount of the flour mix to prevent splitting on medium speed. Add the remaining flour and mix on slow speed to clear.
Assembling the Tray (Makes 1 18x30" Baking Tray):
Step 9
Line baking tray with sweet pastry, and part bake. When cool cover with 500g morello cherry jam and spread the above frangipane mixture on top.
Step 10
Bake at 180°C for approx. 35 mins. Allow to cool.
Step 11
Spread the surface of the frangipane with a thin layer of morello cherry jam.
Step 12
Deposit the fondant onto the morello cherry jam using a palette knife spread the fondant until the whole tray is covered.
Step 13
Using a clean palette knife, carefully marble the jam and fondant together.
Step 14
Allow to cool, and the fondant to set.
Step 15
Cut into required portion sizes.
